本文選題：肉鴨 + 酵母菌��； 參考：《中國(guó)飼料》2017年24期

【摘要】：從肉鴨消化道內(nèi)分離出的7株釀酒酵母益生菌中,篩選出高耐酸性的菌株,并探究酵母細(xì)胞內(nèi)Na+、K+濃度及H~+-ATPase活性與環(huán)境pH的相關(guān)性。結(jié)果顯示:不同酵母菌株酸脅迫耐受性存在差異。酵母菌株通過泵出H~+吸收K~+來維持胞內(nèi)pH穩(wěn)定,表明膜H+-ATPase和K+在酵母菌株耐酸中發(fā)揮作用。7株釀酒酵母細(xì)胞膜H~+-ATPase活性與其生長(zhǎng)環(huán)境的pH呈負(fù)相關(guān)。Y-2和Y-7兩株酵母菌株相對(duì)于其他菌株耐酸性更佳,可作為后續(xù)肉鴨專用飼用酵母益生菌的備選菌株。
[Abstract]:From 7 strains of Saccharomyces cerevisiae probiotics isolated from the digestive tract of meat duck, high acid tolerant strains were screened, and the correlation between Na ~ + K concentration and H ~ -ATPase activity in yeast cells and environmental pH was investigated. The results showed that the tolerance of different yeast strains to acid stress was different. The yeast strain maintains the stability of intracellular pH by pumping out H ~ to absorb K ~. The results showed that membrane H-ATPase and K played an important role in acid tolerance of Saccharomyces cerevisiae. 7. The cell membrane H- ATPase activity of Saccharomyces cerevisiae was negatively correlated with pH of growth environment. Y-2 and Y-7 yeast strains had better acid tolerance than other strains. It can be used as an alternative strain of special feeding yeast probiotics for meat duck.
【作者單位】： 武漢輕工大學(xué);宜昌安琪酵母股份有限公司;武漢永生鴨業(yè)有限公司;
【基金】：武漢市應(yīng)用基礎(chǔ)研究計(jì)劃(2014020101010073) 武漢輕工大學(xué)大學(xué)生科研項(xiàng)目(xsky2016001)
【分類號(hào)】：S834
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本文編號(hào)：1994362